Originally Posted by
corky
Actually it was very flat and kind of puffed up when I cooked it...flatest one i have ever bought. I marinated and then dry rub. Put over direct coals and wood chips to sear and then moved to indirect to finish. It was done in about half the time I expected which is why I never could do without a thermometer. Weber kettle. I use my Weber gas almost every night so it was nice to dust off the old charcoal.
Ahh understand. So you did let it have a bit of time to chill on the indirect side.
Agree on the meat probes. I think I could do a something I want falling apart without a probe because you can just sort of poke it and know it's done, but if you want a nice steak on a big cut like tri-tip you got to have that probe!
Cooking with charcoal is so much more fun than gas.